There are people who dislike mashed potatoes. No really, there are! There are probably even yahoo groups for them and they’re taking over the world, one boiled potato at a time.

How do I know this?

Well, I learned it the hard way: after slaving over a hot stove during the Holidays only to find out that one of my dinner guests was one of them haters. Stupid enough it never occurred to me people could actually dislike mashed taters. I mean, what’s not to like about the creamy, fluffy, goodness?

But all kidding aside, this fabulous classic French recipe is one you’ll really want to put on the table this Thanksgiving or Christmas. And not just for those who don’t like The Mash. It’s simple but fragrant, delicious and pretty.

Use parboiled potatoes or scrape and parboil them in salted water for 8 to 10 minutes. Squeeze all seeds out of the tomato and finely mince it. Transfer it to a sauce pan. Slice the garlic and add it to the tomato along with 1/3 can diced tomatoes, 1 bay leaf and 1 tbsp butter.

Put it on the stove, add a good pinch of black pepper and bring it to a boil. Lower the heat and simmer the tomatoes for 15 minutes. Once the sauce has been reduced to 1/2, discard the bay leaf and puree the sauce.

Heat 3 tbsp butter and wput the flour in there. Let the roux cook for 2 minutes while stirring. Pour 1 cup of milk, stir well and add the other cup until you have a lump-free sauce. Season with salt, pepper and nutmeg to taste and stir in the tomato puree.

Put the parboiled potatoes into the sauce. Put the lid on and simmer the potatoes in the sauce until fully cooked. This will take about 8 minutes.

Optionally you can add 1 or 2 tbso cream and/or grated cheese to the sauce.

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Haha- I know first hand- my hubby hates mash and he is Dutch! I can’t understand it either, like you say- what is not to like?!
In fact he’s not a potato lover at all! He does like roast/ baked potatoes though aswell as chips of course. This recipe would also be OK- but he would much rather be eating pasta though…hmm a compromise would be gnocchi.

I don’t think ever had potatoes any way that I didn’t like. Mashed, baked, steamed…whatever – I like them. That’s why I have to try this recipe as soon as possible. Tomatoes, bechamel and potatoes…yum!!

I happen to be one of those elusive mashed potato haters, and this recipe sounds so interesting! I love potato salad and baked potatoes, though- as long as their are chunks of potatoes in the dish, I’m good, but whipped or mashed potatoes…something about the texture doesn’t appeal to me. I’ve never come across anything like this, and will definitely have to give it a try.